January 14, 2018

Arctic blast with negative temps, the threat of thermo-nuclear annihilation & the constant barrage of tweets from a very 'stable genius'. Needless to say, I've been a bit slow welcoming the rise of this New Year - more like an otter.

I have also been hiding from you all.

For the simple reason that I have no business posting a luscious cake as my very first post of 2018.

What am I thinking?!

I know you want salads and soups and paleo and Whole30 but all I have to give you is....cake!

In fact, I hope you'll all eat this one on my behalf because you'll be doing me a favor.

I made the mistake of stepping onto the scale and tried fitting into my pants and basically the whole of my wardrobe which was a total oopsy - so no cake for me. Cake for everyone around me, but no cake for me!

The boys have been devouring it with relish. I've made this for afternoon tea, taught it at my last cooking class and needless to say, the reviews have been warm and fuzzy.

Needless to say, I think you'll enjoy this luscious lemony cake very much plus I'm sharing my no-fail tricks for getting the sucker out of the Bundt pan. If you've used a Bundt pan, you realize not one of us will ever attempt this without a prayer and in my case, the additional liberal slather of Crisco!

So without further ado, here are sweet tidings for 2018 with Lemon Bliss Bundt Cake.

December 11, 2017

I tend to take my inspiration wherever I can get it. But sometimes it come easy, infact right from my refrigerator!

Enter, candied blood oranges a.k.a. aranciata rossa from Sicily. On our trip a few years ago, I had bought back a circle of this delicious stuff from one of my favorite and one of the oldest chocolate shops in Sicily, Antica Dolceria Bonajuto and because as you know, everything we bring back from travels far and wide falls into the 'simply precious' category, I've been waiting to unwrap this beauty when inspiration struck.

It's a serendipitous coincidence when inspiration strikes just in time for my Holiday baking class that I teach annually (but it might also be that one was the catalyst for the other).

This scone recipe is a classic, one I've used over so many years with different seasonal add-ins, blackberries, pumpkin and the like that these Christmas scones were bound to come about. Add-ins like dried cranberries, pecans, orange zest and of course candied orange peels are just what you need to make these gorgeous aromatic scones.

Now as much as I hope that you all have a wonderful circle of aranciata rossa in your refrigerator, perchance you don't, Amazon is that place to go and you'll find some really delicious candied orange peels from vendors like Olive Nation. I've been using theirs for years and I don't earn a commission for saying so.

I hope you'll give these Christmas scones a try because you really will love them. I serve these with imported Devonshire clotted cream that I purchased from Wegmans at $8.99 for an itty bitty bottles that's good enough for 4 persons but I find mascarpone works just as well!

August 11, 2017

I'm so happy to be back with you all! And please be patient while I disappear again for a week or so. All my shenanigans will end once the kids go back to school but until then it's come and go time for me.

It's been an absolute roller coaster ride this summer and I have been trying to tackle new projects like this one - travels & teaching teens culinary camps as I do each year. It's a wonderful experience but one that leaves me a little exhausted after 2 weeks of non-stop teaching. Having said that, I wouldn't give it up for anything in the world!

On our culinary travels this year, we had a lovely class learning to make chocolate truffles with Chef Alexi and they were so easy to make with such great texture that I decided to teach the recipe to my teens. And they did a great job and even served them up for out last day of camp summer party to their parents. So fun!

In short if my teens can make them, so can you! Being a chocolate lover is mandatory though....

PS: Just to give you a heads up, the pics for this post are a combination of those from our trip and those in my kitchen as I was making this recipe so forgive me if they're a bit all over the place.

The truth of the matter is that cyber space is cluttered with millions of food blogs and some start off with a bang and then wither off within a year or so. Others start and then spin off into doing something completely different and so after a few years, the blog falls off. But there are some of us, who have been doing this for years. If you've been at it for more than 5 years, kind of like a business, chances are, you're doing what you were meant to do.

Those of us who started off at around the same time have been keeping an eye on our fellow kindred spirits. We're still here. That counts for a lot, doing what we do. Because the truth of the matter is, we're doing it against all odds - day in and day out; marriage, kids, jobs, travel, retirement, the list goes on. And though for some it is about monetary gratification, for many, it simply comes down to love.

It doesn't matter if we write a couple of times a week, weekly or bi-weekly. The bottom line is, you know we're going to show up.

So Maria and I have been keeping an eye out on each others posts for a long time. And often we'll get on there and write a thought or comment. And having tagged her recipe from way back when, I finally got off my hiney and made it. With some minor tweaks of course - reducing the sugar and tweaking the flour quantities etc.

Because that's what we do - we take what inspires us and make it our own. We take who inspires us, and write about them in a small but meaningful gesture. And what Maria does matters.

April 03, 2017

I can't say that Upside down cakes are a staple around here. Though mind you, Mr. Hubby does love the pineapple version of it provided it's made from scratch.

But lately, I've been seeing versions of banana upside down cake quite a lot all over the blogosphere. So the Afternoon Tea seemed like a perfect time to make one to go with Ham & Tarragon finger sandwiches.

I also found ripe red bananas that remind of smaller sweeter plantains that I decided to use. Mind you, if I have to make this again, I'll probably just end up using organic yellow bananas because Mr. Hubby buys them each week like they're going out of fashion, so I almost always have plenty of these lying around.

The whole thing take no more than a hour to put together so is perfect for a lazy Sunday.

As always, I'm using my staple cake recipe that never lets me down and I only ever use the thick pure Vanilla bean paste - none of that extract business for me. And you can forget about the imitation nonsense.

Feel free to forgo the rum or Marsala. I used some only because I had the Marsala lying around the house. I do however recommend using a cast iron skillet. It retains all that excellent uniform heat and bakes the whole thing quicker and perfectly.

So if you're like me and are always looking for clever ways to use bananas, I think you'll like this one a lot.

December 09, 2016

I know it’s been a while but I’ve been at this so long, that I feel I need to make no excuses to y’all for my absence. Because life happens and because you know I’m committed to my corner here in the blogosphere. And that means this website needs to roll with the punches – just like me.

These past few weeks, I’ve been cooking up a storm. You won’t know it because, you haven’t heard from me about all those recipes – hand written scratches on equally ratty pieces of paper are stacking up in the corner of my counter top patiently waiting for me to make sense of them, organize my thoughts and finally write a post.

I find I hardly watch the news channels anymore & have removed the Facebook app from my phone. I have no reason to turn my energies towards the ‘echo box’ except once a day when I take delight in the happening of friends and their rich lives.

However, I am resolved to make my corner of the world a little better. And that means by creating more, cooking more, writing more and spending quality time with my family & friends. I love my job working with Adult and Community education, I love the people who join me for my cooking classes and I have so much to be grateful for because they give my life, purpose.

So each day, I THINK. HAPPY. THOUGHTS. And so many of those revolve around great food! And travels! Like the trips we've taken. And the next culinary vacation I've put together for Montreal & Quebec city next year. BTW, email me if you want to join (I have 2 spots open!)

See? HAPPY THOUGHTS.

So finally, here I am sitting on my exercise ball (yes I do and no, I don’t have an office chair) in front of my computer writing about one of the most yummy and chocolaty recipes you can ever make these holidays.

From Tuscany, Chocolate ‘Salami’ loaded with nuts and biscuits and a hint of orange zest. The roll makes wonderful hostess gifts, presents beautifully and is perfectly portioned so you can enjoy a piece of, rather than indulge in gluttony followed by a hefty dose of self loathing!

July 21, 2016

It’s summer and we’ve got 3 digit temps to prove it! Fortunately that also means such lovely fruits and veggies on the market stands.

So this week, I made my favorite triple berry crisp.

But instead of just putting all the buttery good stuff on the top, I line the pan with it, load the berries in the middle and finish with the crumb on the top as well.

Think of a delicious oatmeal buttery cookie with delicious berries in the middle….only better because it’s a la mode.

So I’ll be honest, this one’s for a cheat day. The crisp is insanely delicious and to no small part due to the 2 sticks of butter I use. The good news is, no one’s asking you to eat the whole bloody thing in one sitting!

This will serve 8 people for one serving good with plenty of leftovers for day 2. Ask my minions! They’ve been gobbling it down with ice cream for 3 nights in a row. Who’s complaining!

And I’m telling you – don’t try skimping on that butter unless you want saw dust for the topping. AFTER ALL! IF AIN’T GOT BUTTER, IT’S NOTHING TO HOWL ABOUT!

December 16, 2015

If you've got family or friends who like Mr. Hubby does not care for chocolate then you're probably hunting just about now for holiday recipes without chocolate.

And here's the good news even if you aren't, you should totally make this cake. Especially if you love lemons or even if your relationship with lemons is a not-so-much one, like mine.

I know I'm not making much sense right now but if your take away from these first few lines is 'make this cake' then you get me!

For one thing this cake is reminiscent of the lovely old Italian cakes with polenta and citrus and it has that fantastic mouth feel and texture of that wholesome cake and the freshness of lemon bars. See what I mean now? - great texture, lovely refreshing flavor, win-win!

It's also a breeze to make - about 20 minutes to stir and sift and pop it in the oven. None of that cream this and fold that. Once baked, poke holes into the cake with a skewer and let the lemony sugar syrup seep right into it. So delicious!

Also just so you know, it's got pistachios, broken down - if you grind them in a food processor, you'll get the look of the photo on top. If you break them into courser bits, you'll get the look of the pic at the end of this post...yup scroll all the way down.

July 12, 2015

One of my favorites things is when I have a seed of an idea that works it's way as I muddle through, to a blossom of a recipe!

So here's a simple idea that just turned out to be spectacular. Having made at least 4 times since Memorial day weekend & taught it at my Great American Desserts workshop just before 4th of July, I'm ready to state that it is past testing phases and ready to share.

A cake base that is the usual combination of butter, sugar eggs & flour but with the addition of chopped up candied orange peels come together into a thick cookie like dough and baked at the bottom of the cake pan, ever so slightly.

Meanwhile, an easy peasy custard is whipped up with eggs, vanilla (pure of course!), shredded coconut, a teensy bit of flour and cream.

Poured right over the slightly baked base, topped with super ripe apricot halves and baked until it sets.

Cool, cut into wedges and serve. Simple or what?!

I have much to be grateful to Mr. Hubby's co-workers for; they have over the years stoically borne the fruits of my 'straight off the press' recipes and even take a moment to send lovely comments like this one via hubby;

"One of the best cakes I have ever had. Thanks SD! And thank your wife".

- EG

"My compliments to the chef. This cake is FANTASTIC!"

- CD

Trust me when I tell you, you won't find a better way to glorify summer apricots and irrespective, this one's a keeper!

So I hope you'll give it a go while apricots are still hot on the market stands.

The picture of the cake, on the way to Mr. Hubby's office is incredibly less flattering that the final product and I was so hoping to get a nice pic for the website of a nice cut wedge, but the cake pan returned at the end of the day with not a crumb left.

July 02, 2015

I've had a jolly good time working on this recipe these past two weeks. And just in time for 4th of July!

And considering that the boys have had to endure several 'tastings' sigh...someone has to do the dirty work, enough said!

So it has the building blocks of your good ole' tiramisu - the luscious cream with homemade mascarpone (preferably), Italian imported sponge finger biscuits and also the espresso.

But herein lies the deviation, to keep the flavors quite summery and not strong on the coffee, I've diluted the espresso with water just for a hint of flavor. The cream is as is traditionally made by whipping egg yolks and sugar into thick creamy ribbons. To which is added the mascarpone and whipped cream. I've also added lemon emulsion which I'm always raving about and is key to getting that light summery flavor which pairs perfectly with the berries.

The egg whites are whisked with a touch of cream of tartar to soft snow white peaks and folded at the very end to the mascarpone cream.

So here's how you assemble; 1st the coffee dipped biscuits, then the mascarpone cream, layer of sliced macerated strawberries (only), remaining biscuits, remaining cream and into the refrigerator to chill for 12 hours.

Macerated mixed berries at the very end served directly onto individual servings to avoid the berries bleeding onto the delicate cream.

As always, use the best quality ingredients (eg use vanilla bean paste not imitation extract) and I think you'll really enjoy this for the holidays!

I cannot emphasize just how delicious this turns out. It is delicate, luscious and just plain old fabulous!

However, not the best choice for outdoor events where it will be sitting in the hot sun. Best served refrigerator to plate!

Here are some troubleshooting tips:

So what do you do if your cream is runny?

For peace of mind, I add agar agar to water and whisk on the stove until just thick and syrupy. I then dump this into the mascarpone cream and whisk like mad so streaks don't form. After which you just assemble as usual.

Agar Agar by the way, is an age old vegetarian thickener from algae that has been used for hundreds of years in Asian cooking.

You really do need to chill the tiramisu overnight or for 12 hours.

So what if you do not have 12 hours (and have only 6 hours)?

Avoid adding the egg whites at the end (since they are composed mainly of water & will thin the cream down) and definitely do the agar agar syrup into the cream.

February 15, 2015

Writing a blog is a lot like looking into Dumbledore's pensieve & considering that I've been at it for 5 years now, I find myself constantly walking down memory lane (as you have just figured out, I am a huge fan of the J K Rowling's Harry Potter books)

As I began mixing a batch of our favorite banana, buttermilk & chocolate chip muffins I realized 3 things;

1) No matter how determined I am to stick to my weight loss journey, resisting chocolate is futile. It seems like I'll add a bit of dark to everything I bake.

2) There is a certain irony to the fact I am writing a food blog and working on losing weight simultaneously. Though I attribute any success to the fact

3) I have NEVER blogged these muffins and they are a must have around our home.

When was the last time your better half, texted you and offered to pick up groceries i.e. bananas for you?

Let's face it, when our hubbies walk out that door for work, the last think they're thinking of are their old ladies...much less grocery list for said old lady!

So imagine my surprise, when I get exactly such a text from Mr. Hubby offering to go to the store to get bananas since he's craving these muffins.

Maybe, just maybe a thought or two does wander my way during his work day. Imagine that!

January 17, 2015

The word beignet (pronounced ben-YAY) comes from the early Celtic word bigne meaning "to raise." It is also French for "fritter."

Beignets, considered the ancestor to modern doughnut is a New Orleans specialty.

They are fried, raised pieces of yeast dough, usually about 2 inches square. After being fried, they are sprinkled with a ton of powdered sugar. So basically, beignets are like a sweet doughnut with a square shape and without a hole. Except, that once you've actually eaten a beignet, you won't be going to Dunkin for a doughnut any-time-soon!

Cafe du Monde in New Orleans are famous for their beignets that opened it's doors in 1862 and continues to thrive even today. All you have to do is ask for an order with cafe au lait. Because, truly that's the only way to enjoy these hot off the stove - with a side of coffee made with equal parts of hot milk.

There are however, local dives that considered to serve even more superior doughnuts in New Orleans and I'm all for going beignet hoppin' one of these days. The argument is one I'm shelving for another day!

There are many many recipes for Beignets all over the blogosphere and I've sifted through many. Finally, by trial and error, I'm stuck on this. Can't go wrong and turns out great every time.

Instead, head to the kitchen and make a batch of these. Uber easy to make, a batch of these with a cuppa and good bye, winter blues.

The only thing that would make these better would be sitting streetside in New Orleans and digging into batch after batch. Until then, it's home kitchen style!

January 04, 2015

I know it's time to get going on those New Year resolutions but I've decided to allow myself a momentary lapse of judgement on this rainy Sunday Morning. After all a bit of Sunday baking is good for the soul!

And I love this cake for the virtue of the simple fact that it is completely adaptable and switches faces very quickly. And successfully.

What ever do I mean?

It goes from being a cake to a fudgy torte with one minor switch - if you roughly grind the hazelnuts into small pieces, it takes the face of a rich custardy torte.

If you find grind the hazelnuts like I have here you end up with a more cake like consistency. We baked both for my Saturday class over the weekend and everyone picked their fave rendition.

Bear in mind though that hazelnuts especially raw ones are a bitch to come by. So once again it's amazon.com to the rescue. However here in the U.S, Trader Joes sells bags of roasted unsalted hazelnuts with filberts more on than off.

Never mind that because this cake is so completely forgiving that it all comes together just fine. One word of caution, please don't flip out at the sight of the oozy liquidy batter and shovel a whole bunch of flour to the recipe.

It all comes together beautifully. I promise!

And once again, don't go buying cheap ingredients - splurge on the Vanilla bean paste and good high quality chocolate and how you shall be rewarded my precious!

Which is why I love these biscotti for the holidays. They make wonderful gifts just like the mincemeat pies wrapped up in gorgeous festive packaging.

This right here is my basic biscotti recipe all spruced up! Why mess with a good thing? And my basic biscotti recipe from this post here, is a perfect starting point.

Which brings me to why I think it's so Christmassy - dried fruits like currants and golden raisins, pistachios, sliced almonds, chopped up orange and lemon peel and home blended spice mix and you've on your way to a perfect batch of gift worthy Biscotti.

December 10, 2014

Here' s one of the great holiday classics to come out of the Great Britain though variants can be seem all through Europe.

Mincemeat pies are one of the quintissential Christmas eats. Remember Ron Weasley gobbling plateful of these in the Harry Potter films?

But the first step is making the mincemeat filling. If you've ever tried purchasing ready made mincemeat, unless that person is your granny who makes her own and sells it in her own shop, chances are the mincemeat looks like goop.

What it is and is meant to be is a wonderful collection of dryfuits, macerated in brandy or other distilled sugars, with spices, grated fruit and beef suet. Old recipes called for actual meat in the pies but beef suet is now what's used.

It is important to use the shortening (vegetarian if you must) as it lends a smoothness to the filling. The brandy keep it all from going south!

Get started of your mincemeat now and in time for Christmas to give the flavors maximum time to mature.

November 24, 2014

No doubt many of you were right there with me running from store to store stocking up and working down a long grocery list.

With Thanksgiving on Thursday just 3 days away, most of us have buttoned down on our menus and it's all systems go!

So how about a special treat for the long weekend? It really is one of the best times I think as far a holidays go in the U.S. Families are at home and huddled around the fire place and there are so many opportunities for long relaxed meals.

Leftovers are lovely of course but it's also great time for a nice treat for breakfast or brunch. Now let me be honest, our family has never been a fan of cinnamon rolls. I guess, it's one of those things which you either do or you don't.

So using up leftover cranberry relish mixed up with some good quality orange marmalade like Bonne Maman so you hit some of those bitter notes, is an exceptional way to reinvent an old classic. Ooh la la!

I'm using a basic dough recipe paired with the filling and finished with a glaze.

You'll just have to trust me when I tell you that you will L.O.V.E these rolls and they'll be a highlight of your brunch. They'er super easy to put together and what a great way to use up left over relish but also a great way to kick off the holiday week just when you make that fresh batch of cranberry relish.

And before you go off, you'll love the convenience of making the dough the night before and refrigerating after the first rise allowing you to whip up these gorgeous rolls as early morning treats with your cuppa. Win-win.

We loved it so much for our Sunday brunch that I carried a batch to work as a holiday treat for my colleagues. It was gobbled up in 15 minutes flat! And thoroughly appreciated might I add.

So this week, I'm going to ignore my thickening waistline and enjoy the time ahead for what it is - a time to be ever so grateful for all the gifts the universe has bestowed on us, which I humbly must admit have been plentiful and treasure our family and friends.

August 09, 2014

When it comes to preserving the English tradition of Afternoon Tea, few places do it better than 'The Savoy' in London. It is a tradition that began in 1880's and continues to date.

I must have been but 11 years old on my first visit to London and the few things I do remember with clarity are Madame Tussuad's, driving past Buckingham palace & Afternoon Tea at The Savoy.

It was my first time partaking in this genteel British tradition and though I cannot recall in vivid detail what music the pianist was playing or the color of the china & the table linens in The Thames Foyer, I do remember the taste of my first scone (pronounced scawn) & clotted cream and I was hooked!

The blame for my idiosyncrasies when it comes to food must lie squarely on the shoulders of my parents - they exposed me to the good stuff, much to young!

Since then, I have been addicted to Tea Rooms and no matter what continent , country or town I'm in, if there's a Tea Room, you can count on me being there, all in search of that perfect scone (and English Breakfast or Earl Grey). Sadly for most part, I have been disappointed.

After all what makes a scone perfect? Some say flaky, some say tender - Yes, yes but you expect that in a tart too!

The singular most important attribute in my book for a perfect scone is that it must be airy & feather light!

So I was delighted when I found the near perfect scone at The Jefferson Hotel in Richmond, VA and whether it was for my baby showers, birthday or visit from a dear friend, Tea at the Jefferson was always on the agenda.

Which is why, when this sunny weekend afternoon when I pulled my first batch of Orange Cream Scones out of the oven, I stood there with bated breath as Mr. Hubby took his first bite. And I was almost afraid to ask -

"Well, compared to the Jefferson?"

And he said, "Infinitely superior"

Needless to say, my squeal of delight probably woke all the neighbors up from their afternoon naps.

I have been working on preparing the perfect scone for a long time. And though some would day they aren't really the traditional scawn since I do mine a as drop scones, I'd have to say, don't diss it until you've take a bite.

So here we are ~ 'as good as The Savoy' scones at home!

Now traditionally, scones have red currants or raisins and I've fixed them both ways. But my absolute favorite are these here with citrus peel -

So get that cooking apron and pull up those oven mitts dearie , we've got some scones to bake!

May 23, 2014

It's a time to pay homage & remember the men and women who died while serving in the United States Armed Forces. It is also happens to be the weekend where the outdoor pools are flung open for the season and backyard BBQ's summer grilling and get togethers are everywhere.

So what a great is it that yours truly has the opportunity to do a recipe featuring Green & Black’s Organic Chocolate.

The reason I'm getting all excited about this post, is that as you know I love supporting small businesses and artisanal products.

And Green & Black's story fits the bill - it all began in London in 1991 when Craig Sams (founder of the pioneering food company, Whole Earth) received a sample of dark organic cocoa beans. He had a sample of 70% dark chocolate made from the beans.

His wife, Josephine Fairley, discovered the half eaten bar of chocolate and tried some herself. So taken was she by the flavor that she was convinced other chocolate aficionados everywhere would share her appreciation. And so began the endeavor of making the world’s first organic chocolate – a high quality bittersweet dark chocolate packed with 70% cocoa solids.

And that is exactly why dearies, Green & Black’s use only organically grown cocoa beans and ingredients which are not only delicious but also ethically sourced.

In fact, Green & Black's name symbolizes the true intent behind their product;

Green for the strict organic principles and Black for the intensity of the chocolate!

As you know, many have followed suit since but this is where it all began - from one half eaten piece of chocolate, still in its wrapper!

My dark brown rectangular box (not full of half eaten bars I must clarify) arrived in the mail a few days ago had that understated classy look about it. Nestled in lovely gold embossed tissue were 4 bars of chocolate.

I decided I would work on a recipe that would use dark chocolate - half a little sweeter than the other. Perfect!

When I think of dark chocolate, I think wine, blackberries and cardamom. All of it goes so very well together don't you think?

So a dense, chocolate cake made with premium dark chocolate and blackberries - frozen, to omit the whole stewing to soften et cetra, baked to perfection, dusted with cocoa powder and finished with some love chocolate eggs seems like a perfect, minimalist and classy finish to this cake.

Classy & understated is what I'm shooting for - just like the chocolate! Not to mention incredibly smooth and delicious.

Have your attention yet?

A special thanks to Green & Black's Organic for their chocolate bars and just to be clear, as usual my opinions in my blog post are unbiased & entirely my own!

April 16, 2014

It's been a while since I have been on the chocolate band wagon and now I can't seem to get off!

I suppose it's because when it comes to chocolate, I have very little self control - especially for the dark, almost all cacao kind.

And therefore I stay away from the lot, except for a single square serving for which I begin jonesing right around my afternoon coffee.

So needless to say, when it comes to baking this insanely rich, Nutella, chocolatey, did I say Nutella - cake, the battle was lost long before it began.

So it is a good thing that this is one of life's rare opportunities where losing is winning.

How often does one get to say that?

Or at least that's what I told myself as I shovelled a piece of this decadence in my mouth, pushing thoughts of 'my exercise Yoda' i.e. water aerobics instructor promptly into the dark recesses of my mind.

This is one of those wonderful brownie variety cakes with very little flour, freshly ground up hazelnut meal and loads of Nutella.

The chocolate ganache is the proverbial cherry on top and take what's already superb into the realm of fabulous.

October 04, 2013

I know that it's happened to you too - you come across a recipe and you know that it has your name written all over it.

The synapses in your brain by reflex click the bookmark button before you can even process all the information in said recipe.

That's precisely what happened when I came across a recipe for Fiadone on Epicurious some time ago. And I set about to immediately bookmark and then promptly forget all about it.

My computer unfortunately seems to be the final resting ground for many a recipe. Recipes that were stored with all good intentions and will perhaps never surface from their electronic versions to materialize into real ingredients on my kitchen counter-top.

What can I say? I'm a recipe hog with earnest intentions and too little time.

Ironically, the very fact that I'm out of time today and promised to arrive with dessert in tow at a dinner party is the catalyst by which Fiadone has finally emerged from it's resting ground in my computers drive.

There are some things you should know, Mr. Hubby loves cheesecake. And is therefore not easily pleased when it comes to the above mentioned food and in his case, 'group'.

Secondly, Fiadone is traditionally made with brocciu & any self-respecting Corsican will tell that there is really no true substitute for this freshly made, straight off the farm, cheese.

But I was determined to suffer the wrath of Corsicans everywhere and make Fiadone in my American kitchen using store-bought and therefore very mediocre Ricotta cheese and a slab of goat cheese.

Brocciu it may be not but the combination of goat cheese and ricotta is nothing short of superb. Lemon zest and lemon emulsion if you have it goes a very long way to make up for the lack of broccui and the mediocrity of everything else.

However, brace yourself serving this to a Corsican on two accounts - first get ready for a lecture on why you it's a mortal sin to make Fiadone without broccui and then god forbid you pronounce it bro-choo and not brooch(yup! learned that the hard way!)

Thank goodness, the wine was flowing on this particular night!

All said and done, I'd much rather have a life with Fiadone than one without.

And just as long as I steer clear of any more Corsicans (no offense intended), how we Fiadone, will just have to be our little secret!

September 13, 2013

I don't care if you're a mum of 1 or 14, a sworn spinster with 3 cats because you believe that within every effeminate male beats the heart of a chauvinistic pig or you simply bat for the other side.

Whatever your reasons for who you are, I repeat that there are some things a woman cannot do without.

And a recipe for a really really good, simple, fail-proof chocolate cake is one of them.

Long before kale went from being the curly green bit on our foods that we'd promptly discard to the new 'it-food', every woman knows the power of a really good chocolate.

A new love, a soon to be old love, dumping a guy or getting dumped all warrant an excellent chocolate cake in the aftermath (or before).

Aand when you ride and survive the rocky waves of a tumultous relationship and find yourself married and pregnant with a youngling as testament to your love (or an excellent bottle of bordeaux for that matter) you finally find yourself holding an itty bitty youngling or two.

Which brings me to where I'm at.

My youngest of my two itty bitty younglings has turned 7.

I'm afraid that what I'm about to say next may feature in his therapy sessions decades from now.

Until today, I have never baked him a birthday cake.

Gasp!

I have for his older brother but never for him.

Even worse!

In my defense, his birthday falls in the same week school begins and we always seems to be recovering from our vacation week and so we always end up celebrating his birthday at a restaurant where we end up eating cake.

Therefore, no mum made cake.

(Dear son, please be reading this before you book that appointment your therapist. Mummy loves you. I swear I do!)

But this year was different.

I'm turning the page and I'm going to fix this.

And what better way to sooth mea culpa than, my very best, never-fail chocolate cake. Because let's face it, when you're dealing with some things in life, especially one's own conscience, only the best will do.

And this dear friends, is as good as it gets.

So happy birthday my darling! And may this cake be the first of many more to come.